Pistachio Cookies

5 from 5 votes

If you love pistachio's, then you need to make these Pistachio Cookies. All you need is a few ingredients for a thick and chewy cookie.

Prep Time15

Cook Time10

Cool5

Course: Dessert

Cuisine: American

Servings:

Cost: $10.60, $0.44 per Serving

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or lightly grease them.
In a medium bowl, whisk together 2 cups all-purpose flour, 1 package (3.4 ounces) instant pistachio pudding mix, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
In a large mixing bowl, beat 1 cup softened unsalted butter, ¾ cup brown sugar, and ¼ cup granulated sugar with a hand mixer or stand mixer until light and fluffy.
Add 2 large eggs and 1 teaspoon vanilla extract. Beat until fully combined.
Gradually add the flour mixture to the butter mixture, mixing just until combined. Do not overmix.
If desired, add a few drops of green food coloring and mix until the cookie dough reaches your preferred shade of green.
Fold in 1 cup white baking chips and ½ cup crushed pistachios by hand until evenly distributed.
Drop rounded tablespoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are just set.
Remove the cookies from the oven and immediately press a few additional white baking chips into the tops of the warm cookies, if desired.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Store the leftover cookies in an airtight container at room temperature for up to 4-5 days.

Keep a piece of bread in the container with the cookies to keep them moist.